Ingredients
Graham Cracker Crust
2½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt
Pineapple Cream Layer
8 oz (226 g) full-fat cream cheese, softened
1 cup powdered sugar
20 oz crushed pineapple, thoroughly drained
1 cup whipped topping
1 teaspoon vanilla extract
Top Layer
2 cups whipped topping
Garnish
¼ cup crushed graham crackers
½ cup pineapple chunks
¼ cup white chocolate curls
Fresh mint leaves (optional)
Instructions
Mix graham cracker crumbs, sugar, salt, and melted butter until evenly coated.
2.
Press firmly into a greased 9×13-inch baking dish using the bottom of a measuring cup.
3.
Refrigerate for 20 minutes.
4.
Beat softened cream cheese for 2 minutes until smooth.
5.
Mix in powdered sugar and vanilla.
6.
Drain pineapple thoroughly using a fine mesh sieve and gently press out excess juice.
7.
Fold pineapple into the cream cheese mixture.
8.
Fold in one cup whipped topping until light and fluffy.
9.
Spread evenly over chilled crust.
10.
Spread remaining whipped topping.
11.
Decorate with
• Graham cracker crumbs
• Pineapple chunks
• White chocolate curls
12.
Cover and refrigerate at least 4 hours.
For best texture, chill overnight.
Notes
✔ Drain the pineapple extremely well to prevent a watery filling.
✔ Always use block-style cream cheese.
✔ Room-temperature cream cheese creates a smoother filling.
✔ Chill overnight for cleaner slices.
✔ Freeze for up to one month.
✔ Do not leave at room temperature longer than two hours.
- Prep Time: 25 Minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian